Why You’ll Love this Vegan Blueberry Muffins Recipe
If you’re looking for a delicious and guilt-free treat, you’ll love this Vegan Blueberry Muffins recipe.
These muffins aren’t only packed with wholesome ingredients, but they also burst with juicy blueberries in every bite.
I appreciate how easy they’re to make, perfect for a quick breakfast or snack. Plus, they’re naturally sweetened, so I don’t feel bad indulging.
The aroma that fills my kitchen while they bake is incredible! They’re moist, fluffy, and have just the right amount of sweetness.
Trust me, once you try these muffins, you’ll be hooked on this delightful recipe!
Ingredients of Vegan Blueberry Muffins
When it comes to baking, having the right ingredients is key to getting those delicious Vegan Blueberry Muffins just right. This recipe combines whole wheat flour with sweet, juicy blueberries to create a treat that’s both satisfying and nutritious.
Plus, you won’t need any eggs or dairy, so it’s perfect for those following a vegan lifestyle or anyone looking to cut back on animal products. Let’s explore what you’ll need to whip up these delightful muffins!
Ingredients for Vegan Blueberry Muffins:
- 2 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons applesauce
- 2 tablespoons coconut oil
- 1/2 cup agave nectar
- 3/4 cup soymilk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract (or orange extract)
- 1 1/2 cups fresh blueberries
- 2 1/2 tablespoons agave nectar (for topping)
- 1/4 cup turbinado sugar (for topping)
- 1 teaspoon lemon zest (or orange zest)
Now, let’s talk about these ingredients a bit. Whole wheat flour gives the muffins a hearty texture and a nutty flavor, which I absolutely love.
If you’re not a fan of whole wheat, you could try using all-purpose flour, but just know that the muffins might be a bit less hearty and wholesome. The applesauce is a fantastic egg substitute, keeping everything moist and adding a hint of sweetness without the guilt.
And don’t get me started on the blueberries. Fresh ones are ideal, but frozen will also do in a pinch—just be sure to fold them in gently so they don’t turn your batter a funky color.
Also, if you want to mix things up, you could add in some chopped nuts or a sprinkle of cinnamon for an extra flavor boost. So, gather your ingredients, and get ready for some muffin magic!
How to Make Vegan Blueberry Muffins
Alright, let’s get down to the nitty-gritty of making these Vegan Blueberry Muffins. It’s easier than you might think, and the payoff is so worth it.
First things first, preheat that oven to 325 degrees. This is essential because we want our muffins to bake evenly and come out fluffier than a cloud. While that’s warming up, grab a 12-cup muffin tin and either line it with paper liners or give it a quick spray with some non-stick cooking spray. Trust me, you don’t want to be struggling to pry those muffins out later—nobody enjoys a muffin disaster.
Now, in a large bowl, whisk together 2 1/4 cups of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. This will form the dry base of our muffins.
Once that’s all mixed up, it’s time to add the wet ingredients. So, toss in 6 tablespoons of applesauce, 2 tablespoons of melted coconut oil, 1/2 cup of agave nectar, 3/4 cup of soymilk, 2 teaspoons of vanilla extract, and 1 teaspoon of lemon extract (or orange, if you’re feeling zesty). Give it a good stir until the batter is smooth and inviting. You know you’re doing it right when you can almost see the mixture calling your name.
Now for the fun part—gently fold in 1 1/2 cups of fresh blueberries. Be careful here; we don’t want a blueberry massacre where they burst everywhere. Just a gentle fold will do.
Then, scoop the batter into each muffin cup, almost filling them to the top. This is where they’ll get their glorious dome shape. Bake those beauties in the center of the oven for about 22 to 25 minutes, but don’t forget to rotate the pan 180 degrees after 15 minutes. This little trick helps them bake evenly, so you don’t end up with one side that’s a bit too crispy.
Once they’re golden and a toothpick comes out clean, let the muffins chill in the tin for about 10 minutes. Meanwhile, mix 1/4 cup of turbinado sugar with 1 teaspoon of lemon zest in a small bowl.
After the muffins have cooled a bit, give each top a light brush with a little agave nectar and dip them into that sugary mixture. Voila! Your Vegan Blueberry Muffins are ready to be devoured. Just try not to eat them all in one sitting—though I won’t judge if you do.
Vegan Blueberry Muffins Substitutions & Variations
While you might be tempted to stick to the classic recipe for Vegan Blueberry Muffins, there are plenty of substitutions and variations that can elevate your baking game.
For a gluten-free option, swap whole wheat flour for a gluten-free blend. You can use mashed bananas instead of applesauce for a different flavor, or try maple syrup in place of agave nectar.
If you want a fun twist, add lemon or orange zest to the batter. For extra texture, mix in chopped nuts or a sprinkle of cinnamon.
The possibilities are endless, so feel free to get creative and personalize your muffins!
What to Serve with Vegan Blueberry Muffins
What pairs perfectly with Vegan Blueberry Muffins? I love serving them with a revitalizing fruit salad. The bright flavors complement the muffins beautifully.
A dollop of coconut yogurt adds a creamy touch, enhancing the experience. For a cozy breakfast, I enjoy a warm cup of herbal tea or a rich coffee, which balances the sweetness of the muffins.
You can also try them with a drizzle of maple syrup for extra indulgence. If you’re feeling adventurous, a scoop of dairy-free ice cream can turn them into a delightful dessert.
Enjoy experimenting with these pairings!
Additional Tips & Notes
To guarantee your Vegan Blueberry Muffins turn out perfectly, I recommend measuring your ingredients accurately and using fresh blueberries for the best flavor.
If you don’t have fresh blueberries, frozen ones will work, but don’t thaw them to prevent excess moisture in your batter.
For a touch of extra sweetness, try adding a sprinkle of cinnamon or nutmeg.
Feel free to substitute the whole wheat flour with a gluten-free blend if needed.
Finally, store any leftover muffins in an airtight container at room temperature, and they’ll stay delicious for a couple of days.
Enjoy the baking!